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INGREDIENTS

• 1/3 cupunsweetened cocoa
• 1/4 cup margarine, softened
• 3/4 cup sugar
• 4 ounces unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 2 tablespoons powdered sugar

DIRECTIONS

1. Preheat oven to 375*.
2. Coat two nonstick cookie sheets with cooking spray.
3. Place cocoa, margarine and sugar in a medium bowl.
4. Beat with an electric mixer.
5. Add applesauce and vanilla.
6. Beat to blend.
7. In another small bowl, stir together flour, baking powder and salt.
8. Stir flour mixture into cocoa batter and mix well.
9. Shape dough into 48 marble size balls.
10. Place 1 inch apart on cookie sheets.
11. Bake until set, about 8 minutes.
12. Remove from oven and allow cookies to stand for one minute.
13. Remove to wire rack and cool.
14. Sprinkle with powdered sugar.
15. Store extra cookies (if there are any!) in freezer safe.
16. containers to maintain freshness.
17. Yield one cookie per serving.

INGREDIENTS

• 1 1/2 cups packed light brown sugar
• 1 cup butteror margarine, melted
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 3/4 cups reese’s peanut butter and milk chocolate chips , divided (11-oz.pkg.)
• 1/4 teaspoon shortening(do not use butter, margarine, spread or oil)

DIRECTIONS

1. Heat oven to 350°F Grease 15-1/2×10-1/2×1-inch jelly-roll pan.
2. Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
3. Add flour and salt, beating just until blended.
4. Stir in 1-1/2 cups chips; spread batter in prepared pan.
5. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.
6. Cool completely; cut into bars.
7. Place remaining 1/4 cup chips and shortening in small microwave-safe bowl.
8. Microwave at HIGH (100%) 30 seconds; stir.
9. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
10. Drizzle over bars.
11. About 6 dozen bars.

INGREDIENTS

• 3/4 cup peanut butter
• 1/4 cup butter, softened
• 1 cup flaked coconut
• 1 1/2-2 cups icing sugar
• 1 (300g)packagemilk chocolate chips

DIRECTIONS

1. Cream together the peanut butter and butter.
2. Stir in coconut.
3. Stir in 1 cup icing sugar and mix well.
4. Stir in remaining icing sugar, gradually, until mixture holds its shape when formed.
5. Shape into 24 egg shaped pieces with your hands.
6. Cover and chill in the fridge for 1 hour.
7. Put chocolate chips in a microwave safe bowl.
8. Melt chips on High in the microwave- this takes about 1 minute and 20 seconds in my oven.
9. Stir until smooth.
10. Stir once or twice until melted.
11. Dip eggs in chocolate.
12. Place on waxed paper to harden.
13. Chill.

INGREDIENTS

• 1/2 cupsuperfine sugar (caster)
• 3 cups water
• 1 lemon, zest of
• 1/4 cup amaretto liqueur
• 6 ounces mascarpone
• 1/3 cupsuperfine sugar , extra
• 2 eggs, separated
• 8 ounces white chocolate, grated
• 20 Savoiardi cookies(Italian light sponge finger biscuits)
• 2 cups fresh raspberries
• 1/3 cup sliced almonds, toasted

DIRECTIONS

1. Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
2. Reduce heat and let simmer for 10 minutes.
3. Remove from heat, add amaretto liqueur, and set aside to cool.
4. With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will “yellow” and become grainy.
5. In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
6. Gently fold through the mascarpone mixture along with the grated chocolate.
7. Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup – if dipped too long they will become mushy!
8. Line the base of an 8” x 11” (20cm x 26cm) serving dish with the biscuits.
9. Top with half the mascarpone mixture.
10. Sprinkle the raspberries over the mascarpone mixture.
11. Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
12. Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.

INGREDIENTS

For the bottom layer of the trifle
• 1ready-made chocolate pound cake

For the custard layer

• 3/4 cup granulated sugar
• 1/3 cup flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 3/4 cups milk
• 4 egg yolks , beaten
• 1 teaspoon vanilla extract

For the pear layer

• 1 1/4 cupssweet white wine , such as sauterne or riesling or white grape juice (alcohol free)
• 1/3 cup granulated sugar
• 1 1/2 teaspoons grated lemons, rind ofor lemons, zest of
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 6 large ripe pears, peeled,cored,and cut into 1/2 inch wedges

For the garnish

• 1 cup heavy cream, whipped
• grated chocolateor milk chocolate or semisweet chocolate
• maraschino cherriesor candied cherries

DIRECTIONS

1. Cut the ready-made chocolate pound cake into 1-inch cubes.
2. You should have about 8 cups.
3. Set aside.
4. To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
5. Gradually stir in the milk, egg yolks and vanilla extract.
6. Cook over medium heat, stirring constantly until thickened and bubbly.
7. Cook and stir for 2 minutes more.
8. Remove from heat.
9. Pour into a bowl.
10. Cover surface with plastic wrap and refrigerate for 4-6 hours.
11. To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
12. Cook over low heat, stirring constantly to dissolve the sugar.
13. Bring to a boil.
14. Reduce the heat to medium-low.
15. Simmer uncovered for 10 minutes or until reduced by half.
16. Add the sliced pear wedges to wine mixture, stir gently to coat.
17. Bring to a boil.
18. Reduce the heat to medium-low and cover.
19. Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
20. Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
21. Cover and refrigerate the pears for 4-24 hours.
22. Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
23. Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
24. Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
25. Cover and refrigerate for 4-6 hours.
26. Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.